To prepare syrup: Into a saucepan, measure 4 cups water and 2 cups sugar. Heat mixture over high heat, stirring until sugar has dissolved. Set aside. When ready to pack peaches, heat syrup just until boiling, then reduce heat to low and keep hot until needed. Peel peaches by dipping into hot water for 30-60 seconds or until skins slip off easily. Cut in half and remove pits. Scrape cavities to remove red fibers. Slice, if desired.

Treat with 1 teaspoon Fruit Fresh (or ascorbic acid) to prevent fruit from darkening. Cold pack fruit into well washed jars. Cover with boiling sugar syrup.

Put 1 teaspoon Fruit Fresh in each jar of firmly packed peaches. Cover with hot liquid to within 1/2 inch from top of jar. Each quart jar will need approximately 1/2-1 cup liquid. Pour hot syrup over fruit in jars. Wipe jar rim with a damp paper towel. Adjust two piece caps. Processing in boiling water bath. Process pints for 25 minutes and quarts for 30 minutes.

Note: Peaches may be packed hot into jars; heat through in syrup for 5 minutes and pack into jars leaving 1/2-inch headspace. Process pints for 20 minutes and quarts for 25 minutes.